Submitted by: Jenna Addis
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 4
From Clean Eating Magazine: Hearty greens like collards require a slow simmer – perfect for a late winter stew. And by including beans and potatoes, you won’t miss the meat in this comforting, low-fat dish.
4 c. vegetable broth
8 oz. collard greens
14 1/2 oz. diced tomatoes, canned
12 oz. red potatoes
1 c. canned black-eyed peas
black pepper to taste
Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.
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